Aaah-the coveted master brewer program. When it comes to advanced degrees in brewing sciences, there’s no doubt that UC Davis and Seibel are right at the top of the list. But, if you ‘re not a fan of waiting two and a half years to get into UC Davis’s brewing program or Seibel’s WBA Master Brewer’s Program (not to mention the $16,000 tuition fee which doesn’t include room or board), fear not friends! The University of Gastronomic Sciences- (the university morphing ordinary people into gastronomes* since its inception in 2004 )has unveiled a new 15 month artisan apprenticeship program in either: bread making, cheesemaking, or…drum roll please… brewing.
Craft brewing, of course. None of that liquid adjunct crap here. After all, the University is sponsored by Slow Food. Slow Food, for those of you who don’t know, is a more intense version of ‘farm to table.’ It’s an organization of passionate foodies placing a strong emphasis on: sustainable farming practices, natural ingredients, social consciousness and awareness, and minimal processing. Needless to say, corn syrup has no place here.
This is the first year for the apprenticeship program and the curriculum encompasses five months of classes (biology, chemistry, agriculture etc.) and then a ten month apprenticeship in the chosen field of study. The best part? The price. At only a fraction of what it costs to attend Seibel or UC Davis, the $9500 you save can go towards room and board. That’s right, you’ll save $9500 on tuition because the cost of the 15 month apprenticeship program is a mere $5500 (or 4000EU). Not bad considering that you’re in Italy’s Piedmonte region and just a hop, skip, and a jump away from Teo Musso’s Baladin. If that name sounds familiar, that’s because he’s one of the founders of Eataly’s Birreria (along with Sam Calagione and Leonardo Di Vincenzo) Baladin is one of Italy’s first craft breweries opening its doors in 1996 and brewing unique beers with ‘strong personalities.’ Now it’s one of 400 craft breweries in the country (a number that’s nearly doubled since 2011 when there were 220).
Oh, yeah. Did I mention that the cafeteria (also new this year) was a Michelin starred restaurant up until last year. Currently, it is manned by four culinary students, one staff chef, and guest chefs every two weeks. Since the University is sponsored by Slow Food, the gourmet lunch also employs responsible eating practices. Local products are used and the menu is designed to be wallet friendly. 5 EU will get you a healthy soup, salad, bread, cheese, and a gourmet pasta. Students are also required to order their meal online beforehand in an effort to minimize waste.
Okay, here’s the catch. The apprenticeship program is in Italian. Wah-wah-wah. But the rest of the curriculum (the master’s degrees and undergraduate degrees) are in English.
Well, I guess it’s time to head to Eataly, grab a Almond ’22 Pink Peppercorn IPA, and get friendly with a Rosetta Stone.
for more information on the University and its programs visit: http://www.unisg.it/en/1
* the disgusting sounding term “gastronome” is not to be confused with the famous marketing icon of Expedia. Rather, it is a fancy word for food snob. But not just any food snob. Gastronomes are equipped with superbly heightened senses and trained to connect the inextricable link between food and drink.